Homemade Pizza!

[shark tits]

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Got my hands on some hatch chiles (I'm in NY) - I bet those would be really good on a pizza...I made cheeseburgers with them.

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What's up with that? I've never seen hatch chiles for sale in PA or Maryland, but now they're cheap as ever and readily available, fucking lovely. I made New Mexico style green chile sauce by broiling eight peppers for 45 mins while I sauteed some chopped garlic and a white onion. 1 cup of chicken stock and a tbsp of cumin with salt and white pepper was added after the peppers were skinned and diced. Then two tbsp of flour as a thickening agent. Omg, it was sooo good poured over burritos.

What are your plans for your peppers? I'm differently down to try new things.

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It seems like they come and go. I worked at Wegman's in Northern Virginia when I lived there and every summer the produce department would get a ton of them and they'd be super cheap. Now I need to hit up eastern market this weekend and see if I can score any!

[close]

Sorry I haven't hit you up to skate. Last time I ventured into the heart of DC to skate after dark by myself and had an altercation with a non-english speaking man who followed me around on his bike and finally pinned me up against a wall. I've lost my virginity by being raped, and completely got over it, the last thing I want to be is a bitchy feminist man hater. But bike man set me back a bit, things escalated until a nice older black man yelled at him. Next time, I'll bring friends with me until I feel safe again, when they're free, everyone's been busy as hell lately it seems. I should probably say, I find you completely innocent but I'm afraid of being down there alone again. 

Should have titled this thread "cooking and baking". I love where it's going  

non english speaking rapists? trump was right!
joking, and you're tough for getting through that shit. i don't know what i'm trying to say but like, solidarity and empathy and high ollie to low nosewheelie, tay tay! and you don't stop.
i watch naked and afraid and w/out killing too much of new england's indigenous critters i'd like to make pizza toppings off the land. we got shit for snakes [garters and milk] but i'd like to get into eating bugs. ants are bitter but i feel like crickets would be tasty if cooked. got half a mind to eat the bed bugs that been eating me.

[poster]

I love making pizza.

Best dough recipe i tried is this:

1kg of flour 00, other works fine too though
250 ml of warm water
300 ml of sparkling water (or just regular water, but i feel like the sparkling makes a difference. Might be a delusion though)
10 g of fresh yeast
about 20 g of salt

Sorry for the metrics.

The night before actually making Pizza, put the yeast into the warm water, add a spoon of flour and stir. Wait about ten minutes and put in the rest of the stuff and knead till it's fine. Then put it in the fridge over night. The recipe uses only a small amount of yeast so that is important.

1 - 1,5 hours before baking pizza get it out of the fridge and form some balls.

As sauce i just use good quality canned peeled tomatoes, mash em and add some salt. For cheese i use Mozzarella and after the Pizza is done a little grated Parmigiano. Best shit ever. Basil of course. It's a thin italian style Pizza i make.

I bake it in a little pizza oven with stone bottom at around 400�C (750�F). One of my best buys ever. It is an insane device which is now banned in the EU for it getting too hot. However, you can still buy throttled versions of it and mod the thermostate. This is how it looks like

It is amazing what quality of Pizza this thing can produce.

[Rusty_Berrings]

Yep yep "if you know what i mean", and by that i meant "i don't like somebody but have too much autism to actually say it to them"

[Tay]

I love making pizza.

Best dough recipe i tried is this:

1kg of flour 00, other works fine too though
250 ml of warm water
300 ml of sparkling water (or just regular water, but i feel like the sparkling makes a difference. Might be a delusion though)
10 g of fresh yeast
about 20 g of salt

Sorry for the metrics.

The night before actually making Pizza, put the yeast into the warm water, add a spoon of flour and stir. Wait about ten minutes and put in the rest of the stuff and knead till it's fine. Then put it in the fridge over night. The recipe uses only a small amount of yeast so that is important.

1 - 1,5 hours before baking pizza get it out of the fridge and form some balls.

As sauce i just use good quality canned peeled tomatoes, mash em and add some salt. For cheese i use Mozzarella and after the Pizza is done a little grated Parmigiano. Best shit ever. Basil of course. It's a thin italian style Pizza i make.

I bake it in a little pizza oven with stone bottom at around 400�C (750�F). One of my best buys ever. It is an insane device which is now banned in the EU for it getting too hot. However, you can still buy throttled versions of it and mod the thermostate. This is how it looks like

It is amazing what quality of Pizza this thing can produce.

Sounds lovely. Are you using a stone herb grinder mortar and pestle for tomatoes? Those always looked nifty and rustic. Never tried Parmesan on pizza, can't wait to. I'll try your dough recipe next, thanks!  

[bentmode]

I dont trust anyone who hasnt had parm on pizza. Lil ceasers adds munster cheese but I might fucks with a mozz, havarti gouda blend. Maybe some globs of herbed chevre. Cheese out bro.

[Rusty_Berrings]

Cheese out bro.

[poster]

Sounds lovely. Are you using a stone herb grinder mortar and pestle for tomatoes? Those always looked nifty and rustic. Never tried Parmesan on pizza, can't wait to. I'll try your dough recipe next, thanks!  

I use this potato masher that my mother gave me.


Though a fork would be fine too. I can see the charme of the archaic tools, but i don't have any and think the quality of the canned tomatos is where it's at. I like Cirio, superb quality / price ratio but kinda hard to find outside of italy. I buy it at an italian supermarket, i'm a nerd about canned tomatos. I have no experience with canned tomatos in the states though.



When i don't make a Margerita, my favorite Pizza is a Mozzarella Pizza with rocket treated with balsamico vinegar and olive oil and slices of Parmigiano, all added after the Pizza is done.

I hope you like the dough recipe.

[Chavo]

Though a fork would be fine too. I can see the charme of the archaic tools, but i don't have any and think the quality of the canned tomatos is where it's at. I like Cirio, superb quality / price ratio but kinda hard to find outside of italy. I buy it at an italian supermarket, i'm a nerd about canned tomatos. I have no experience with canned tomatos in the states though.

All of the domestic canned tomatoes I've tried taste like crap (I'm sure you have a much better selection in Europe). A few months ago, I bought a can in a supermarket with a "San Marzano" label. Turns out that it was an American brand of ordinary tomatoes with Italian writing and "foreign" looking graphic design.

On the other hand, it's fairly easy to find fresh heirloom tomatoes in southern California. There's a farmer's market in Santa Monica that has many good varieties, but not as good as the Amish plum tomatoes from my dad's garden (he grows organic tomatoes, from seed, as a hobby).

[Dark Knight]

Probably get clowned for this,  but I've been on a health kick as of late and made a cauliflower crust pizza and it was pretty damn good.  I used this recipe for the crust only and added my own toppings.  Didn't feel like I even ate pizza, if that makes any sense.

http://www.theironyou.com/2014/03/cauliflower-crust-spinach-white-pizza.html?m=1



EDIT:  Tried to attach a pic with it, but can't do it from my phone.  It really did turn out great though.

[fulltechnicalskizzy]

You really didn't even eat pizza, so that makes a lot of sense.

[Rusty_Berrings]

You really didn't even eat pizza, so that makes a lot of sense.

Yes I did it was at a friend's house.

[Dark Knight]

You really didn't even eat pizza, so that makes a lot of sense.

Hahaha true, true.